CBAK 231 Advanced Confectioners Shop
Application of standards of quality in the elaboration of the different products prepared in a pastry shop. Development of knowledge and skills for the preparation of different types of desserts, their classification and characteristics. Identification of the appropriate uses of ingredients, the procedures and the different techniques for decorating and presenting dessert. Application of the basic norms for handling of foods and safety in the work environment. Application of mathematics in the preparation of the recipe. Application of y the conversion factor in recipes (RCF=N/O) in standardized recipes. Requires 60 hours of integrated laboratory.
Notes
90 hours